Soup-e Shir-e Za'farani (سوپ شیر زعفرانی با برنج)

• 120 gBasmati rice (rinsed until water runs mostly clear)
• 720 mlWater (for first simmer (about 3 cups))
• 150 gOnion (finely diced)
• 30 gUnsalted butter (divided (20 g for sauté, 10 g to finish))
• 1.5 tspTurmeric (ground)
• 1.25 tspFine sea salt (plus more to taste)
• 0.5 tspBlack pepper (freshly ground)
• 0.2 gSaffron threads (ground and bloomed in hot water)
• 60 mlHot water (just off the boil, for blooming saffron (1/4 cup))
• 1000 mlWhole milk (at room temperature to reduce curdling risk)
• 12 gGranulated sugar (about 1 tbsp; for a classic mild sweetness)
• 20 gFresh dill (finely chopped, tender fronds only)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until it runs mostly clear. Drain well, then add rice and 720 ml water to a medium pot. Bring to a boil over medium-high heat (about 6–8 minutes), skim any foam, then reduce to a gentle simmer and cook 18–22 minutes, stirring occasionally, until grains are very soft and the water is mostly absorbed.

2. 2

   While the rice simmers, bloom the saffron: grind 0.2 g saffron threads to a powder and mix with 60 ml hot water (just off the boil). Cover and steep 10 minutes for maximum color and aroma. Keep the infusion warm (not boiling) so it blends smoothly into the soup later without shocking the milk.

3. 3

   In a second heavy-bottomed pot (or the same pot after rice is soft), melt 20 g butter over medium heat. Add the diced onion and sauté 8–10 minutes until translucent and lightly golden at the edges. Stir in turmeric for 30 seconds to toast the spice, then add the cooked rice and stir 1 minute to coat the grains and build a rich, fragrant base.

4. 4

   Lower the heat to medium-low. Add the milk gradually—about 250 ml at a time—stirring constantly after each addition to prevent scorching and to keep the mixture silky. Once all milk is added, simmer gently 18–22 minutes, stirring every 1–2 minutes, until the soup thickens to a velvety, spoon-coating consistency; keep it below a boil to avoid curdling.

5. 5

   Season the soup with salt, black pepper, and sugar, stirring until fully dissolved (about 1 minute). Pour in the bloomed saffron (including the liquid) and simmer 3–4 minutes on low to marry flavors. Turn off heat, stir in chopped fresh dill and the remaining 10 g butter, then rest the soup 5 minutes so the dill perfumes the pot without turning bitter.